Tomato-Watermelon Salad With Anchovy Bread Crumbs

Ingredients

• 1 lb mixed tomatoes (Cut large tomatoes into 1-inch wedges; halve cherry and grape tomatoes; about 2½ cups)
• 0.5 tsp red-pepper flakes (Divided; ¼ teaspoon for marinating the tomatoes and ¼ teaspoon for the bread crumbs)
• 0.5 tsp fine sea salt (Plus a pinch for the tomatoes and a small pinch for the anchovy mixture; more as needed)
• 5 tbsp extra-virgin olive oil (Use 2 tablespoons for the bread crumbs and the remaining 3 tablespoons for the vinaigrette; more for drizzling)
• 1 garlic (Grated or finely minced)
• 2 anchovies (Chopped)
• 0.5 cup panko bread crumbs
• 1.5 tbsp sherry vinegar (More to taste)
• 0.75 cup watermelon (Diced into ½-inch pieces)
• 0.5 cup Kalamata olives (Pitted and coarsely chopped)
• 0.5 cup red onion (Thinly sliced)
• 0.5 cup fresh basil and mint leaves (Torn)
• feta or goat cheese (Optional; crumble on top. Typical amount estimated at about 2 ounces if used)

Steps

1. 1

   Add the cut tomatoes to a medium bowl.

2. 2

   Stir in ¼ teaspoon of the red-pepper flakes and a pinch of the salt. Let the tomatoes marinate for 15 minutes so they become thoroughly seasoned and release their juices.

3. 3

   Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium heat.

4. 4

   Add the garlic, the remaining ¼ teaspoon red-pepper flakes, the chopped anchovies, and a small pinch of salt. Cook until the anchovies bubble and melt into the oil, about 2 minutes.

5. 5

   Add the panko bread crumbs and stir until they are evenly coated in the anchovy mixture.

6. 6

   Toast the crumbs, stirring, until golden brown, about 2 to 3 minutes. Watch carefully so the garlic does not burn.

7. 7

   Transfer the crumbs to a bowl and toss them occasionally as they cool. Taste and season with additional salt if needed.

8. 8

   In a small bowl, whisk ½ teaspoon salt into the sherry vinegar.

9. 9

   Whisk in the remaining 3 tablespoons olive oil until the vinaigrette emulsifies. Taste and add more salt or vinegar if needed.

10. 10

    Add the diced watermelon, chopped olives, and sliced red onion to the marinated tomatoes.

11. 11

    Toss the salad with some of the vinaigrette, adding more gradually as needed. The vinaigrette should coat the salad without overwhelming it.

12. 12

    Spoon the salad onto a platter and scatter the torn basil and mint leaves over the top.

13. 13

    Sprinkle on the anchovy bread crumbs at the last minute so they remain crisp. If desired, finish with crumbled feta or goat cheese.

Notes

Serve as a side dish with grilled or toasted meat or fish. For a meal, the source suggests adding crumbled goat cheese or feta, flaked canned tuna, or chickpeas. The anchovies add subtle saline, umami flavor, but alert diners who have fish allergies or avoid anchovies.

Nutrition per serving

• side dish
• salad
• summer
• Mediterranean
• vegetarian-optional
• no-cook
• stovetop
• savory-sweet